completed keto low carb strawberry shortcake with layers of strawberries and cream on a white plate

Low Carb Keto Strawberry Shortcake

A classic dessert, Strawberry Shortcake gets a low carb, keto-friendly reimagining in this easy recipe. Fluffy, moist shortcakes with layers of fresh strawberries and homemade sugar-free whipped cream is the perfect summer treat!

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. 

Best Almond Flour Strawberry Shortcake Recipe – Keto, Low Carb, LCHF, Grain-free, Gluten-free, Sugar-free

overhead view keto strawberry shortcake with strawberries and cream on a white plate

It’s strawberry season in Washington state, and I’d be lying if I told you that picking strawberries is easy work. I had forgotten just how jarring all that bending over can really be, especially when trying to balance one of those boxes on your arm. 

We picked about five pounds, which is plenty for our family. My son professes that he hates strawberries, but apparently only farm-grown, fresh berries are okay for the four-year-old palette. He’s been sneaking berries by the handful.

Bailey Farm up in Snohomish, WA has a robust selection of varietals. Truthfully, I didn’t know that there were that many options to begin with. We picked Rainier, Puget Resilience, Sweet Sunrise, and Shuksan. Apparently that list is even longer!

We now have a mountain of strawberries and I’m frantically searching for ways to use them. Fresh picked strawberries do not have nearly the same shelf life as what you buy in the market–makes me wonder what they spray those with! Strawberry Shortcake is one of the best ways to enjoy fresh strawberries.

This low carb, keto-friendly version features a moist, cake-like drop biscuit made from almond flour, ground flaxseed, and whey protein. The shortcake is just slightly sweet to ensure that you don’t go overboard with the addition of the fresh berries and homemade whipped cream. A super simple dessert recipe, this is a summertime classic that truly features strawberries at their finest.

When you’ve eaten your weight in low carb strawberry shortcake and still have berries to use, try my Rhubarb Strawberry Tart next.

Are Strawberries Okay on a Keto Diet?

Remember, keto is a metabolic state. No food is inherently “keto”, but there are absolutely foods that contain higher sugar or carbohydrates that should be avoided or limited to consuming in moderation. Berries tend to be one of the safest fruit options for a keto/low carb diet. One cup of strawberries contains approximately 12 grams of carbohydrates. It is a fruit that can be enjoyed in moderation.

sideview of keto shortcake with layers of strawberries and whipped cream on a white plate

How to Make Keto Shortcakes

Ingredient Notes

Almond Flour. This recipe is best with a super finely ground blanched almond flour. Using almond meal will result in a very dense and dry shortcake. I personally use Kirkland brand (Costco), but Bob’s Red Mill is also fantastic!

Sweetener. Much like almond flour, sugar-free sweeteners are not created equal. Some people cannot stand the cooling sensation that comes with erythritol. I find that that varies even amongst different brands. Swerve is great and readily available, but for me, it probably has a medium level when it comes to the cooling effect. Sukrin, while harder to find, has the least. But it’s all down to personal taste here. You can easily use monkfruit too, or a stevia baking blend. Just keep in mind that some of these are sweeter than others, so you may have to adjust the amount used to suit your tastes.

Ground Flaxseed. Be sure to use ground golden flaxseed, not flax seeds. Ground flaxseed provides a more rustic texture, nuttier flavor, and helps to bind the cake. If you aren’t sure what to do with all that flaxseed, my Irish Soda Bread is a great recipe to use it up!

Whey Protein Powder. Low carb/keto breads, muffins, and cakes need the support from protein to create a structure that is closer to wheat-based baked goods. The recipe will turn out without it, but the muffins will be much softer and crumbly. If you aren’t ready to take the plunge on an entire bag, many health foods stores sell individual packages. If you eat dairy-free, egg white protein powder will also work as a substitute.

Xanthan gum. This recipe calls for xanthan gum, but it is optional. If you want a more solid shortcake then I highly suggest using it. Xanthan gum is a binder/thickening agent. In keto/low carb baking, it will help bind together what almond flour and egg cannot do alone. The shortcakes are more cake-like than a biscuit texture, and the xanthan gum will help firm up what is otherwise very delicate and crumbly. This recipe will still work without it, but just be prepared with a very soft cake.

four baked shortcakes just out of the oven on a baking tray

Directions

Mix strawberries with sweetener (optional) and lemon juice. Set aside.

Preheat oven to 400 degrees. Line a baking tray with a sheet of parchment paper.

Blend together egg, sour cream, heavy cream, zest, and lemon juice in a large mixing bowl until fully incorporated. Set aside.

Add almond flour, flaxseed, whey protein, sweetener, baking powder, xanthan gum, and salt to a food processor. Pulse a few times until combined. Add butter and pulse until a crumbly mixture forms. Pour dry ingredients into wet and blend to incorporate. Dough will be slightly wet and sticky.

Spoon batter onto baking tray into six even rounds. Bake for 15 minutes until tops reach a golden brown. Cool for 20-30 minutes before serving.

Beat heavy cream, sweetener, and vanilla in a large bowl until stiff peaks form. Keep chilled until ready to assemble.

To assemble the strawberry shortcakes, cut the cake in half, add a layer of berries with some of the juice, add a dollop of whipped cream, and finish with the top shortcake layer, or serve open face.

Tips, Tricks, and FAQs

I don’t have a food processor, can I still make this? Yes! If you don’t have a food processor, you can “cut” the butter into the flour mixture with a handheld pastry blender, a fork, or your fingers. Keep in mind, this will require a little elbow grease and time, but it’s definitely doable!

Cakes are delicate after baking. These almond flour shortcakes will be very soft just out of the oven. Cool for at least 30 minutes before moving or slicing for creating the layered dessert to serve. 

overhead view of half eaten keto strawberry shortcake on a white plate with a fork

Can I use frozen strawberries? You can, but in this recipe, fresh strawberries really are the best way to enjoy the flavors in this dessert. If you have frozen berries, thaw in the refrigerator and pour out the excess juice/water before macerating in sweetener and lemon.

If I don’t have ground flaxseed, can I use something else in place? Yes! If you do not have flaxseed, simply increase the almond flour.

How to Serve and Store Keto Strawberry Shortcakes

After the shortcakes have cooled, slice in half with a sharp bread knife. Set the bottom cake layer on a dessert plate, cover with strawberries, top with a layer of whipped cream, and finally the top shortcake layer. Be sure to spoon some of the macerating liquid with the berries. No need to strain! 

This keto strawberry dessert is best made fresh. Do not save assembled shortcakes. If you have leftover shortcakes, save them in an airtight container for up to two days. Leftover berries or cream can also be stored in individual containers in the refrigerator overnight. But I recommend eating leftovers within two days.

keto low carb strawberry shortcake

Other Low Carb Keto Strawberry Desserts you’ll love

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

finished keto low carb strawberry shortcake on a white plate
Yield: 6

Strawberry Shortcake (Low Carb/Keto)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A classic dessert, Strawberry Shortcake gets a low carb, keto-friendly reimagining in this easy recipe. Fluffy, moist shortcakes with layers of fresh strawberries and homemade sugar-free whipped cream is the perfect summer treat!

Ingredients

Strawberries

  • 1 1/2 cups strawberries, quartered
  • 1/2 tbsp sweetener, optional
  • 1/2 tbsp lemon juice

Shortcakes

  • 1 egg
  • 3 tbsp sour cream
  • 1 tbsp heavy cream
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 1/2 cup blanched almond flour
  • 1/3 cup whey protein
  • 1/4 cup ground flaxseed
  • 2 tbsp sweetener
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • pinch salt
  • 5 tbsp butter, chilled

Whipped Cream

  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 1-2 tbsp powdered sweetener

Instructions

Mix strawberries with sweetener (optional) and lemon juice. Set aside.

Preheat oven to 400 degrees. Line a baking tray with a sheet of parchment paper.

Blend together egg, sour cream, heavy cream, zest, and lemon juice in a large mixing bowl until fully incorporated. Set aside.

Add almond flour, flaxseed, whey protein, sweetener, baking powder, xanthan gum, and salt to a food processor. Pulse a few times until combined. Add butter and pulse until a crumbly mixture forms. Pour dry ingredients into wet and blend to incorporate. Dough will be slightly wet and sticky.

Spoon batter onto baking tray into six even rounds. Bake for 15 minutes until tops reach a golden brown. Cool for 20-30 minutes before serving.

Beat heavy cream, sweetener, and vanilla in a large bowl until stiff peaks form. Keep chilled until ready to assemble.

To assemble the shortcakes, cut the cake in half, add a layer of berries with some of the juice, add a dollop of whipped cream, and finish with the top shortcake layer, or serve open face.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 248Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 24mgSodium: 216mgCarbohydrates: 10gNet Carbohydrates: 5gFiber: 5gSugar: 3gProtein: 10g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Want more recipes? Join my mailing list or subscribe by RSS to keep up with new posts. You can also find me and my collection on Pinterest.

Noshin’ & Num Nums is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

2 Comments

  1. Looks great, Allyson! And perfect for the season! Cannot wait to try.

Leave a Comment

Your email address will not be published. Required fields are marked *

*